ServSafe Certification Foodborne Illness Prevention 2 — Questions and Answers
Question 1: Which pathogen is most commonly associated with undercooked poultry and cross-contamination in foodservice?
- Listeria monocytogenes
- Campylobacter jejuni (Correct answer)
- Clostridium botulinum
- Bacillus cereus
Correct answer: Campylobacter jejuni
Campylobacter jejuni is one of the most common causes of foodborne illness and is frequently linked to undercooked poultry.
Question 2: A food handler notices a shipment of raw chicken arrived at 52°F. What is the correct action?
- Accept it and cook immediately
- Reject the shipment (Correct answer)
- Store it on ice right away
- Use it within 2 hours
Correct answer: Reject the shipment
Raw poultry must be received at 41°F or below; a temperature of 52°F indicates the cold chain was broken and the shipment should be rejected.
Question 3: What is the primary purpose of the HACCP system in food safety?
- Train food handlers on hygiene
- Identify and control biological, chemical, and physical hazards (Correct answer)
- Ensure proper equipment calibration
- Monitor employee handwashing compliance
Correct answer: Identify and control biological, chemical, and physical hazards
HACCP (Hazard Analysis Critical Control Points) is a preventive system designed to identify, evaluate, and control food safety hazards.
Question 4: Which of the following is an example of a biological hazard in food?
- A metal shaving from equipment
- Pesticide residue on produce
- Norovirus on ready-to-eat food (Correct answer)
- A glass shard from a broken container
Correct answer: Norovirus on ready-to-eat food
Biological hazards include bacteria, viruses, parasites, and fungi — Norovirus is a biological hazard that can contaminate ready-to-eat food.
Question 5: At what internal temperature should ground beef be cooked to destroy pathogens?
- 145°F (63°C)
- 155°F (68°C) (Correct answer)
- 165°F (74°C)
- 135°F (57°C)
Correct answer: 155°F (68°C)
Ground beef must reach an internal temperature of 155°F (68°C) for 15 seconds to kill pathogens like E. coli O157:H7.
Question 6: Which condition most favors rapid bacterial growth in food?
- Food stored at 40°F with low moisture
- Moist, protein-rich food held at 70°F (Correct answer)
- Acidic food with pH below 4.6
- Dry food stored in sealed containers
Correct answer: Moist, protein-rich food held at 70°F
Bacteria grow fastest in moist, protein-rich (TCS) foods held in the temperature danger zone, such as at 70°F.
Question 7: A guest reports symptoms of vomiting and diarrhea 6 hours after eating at your restaurant. Which pathogen is MOST likely responsible?
- Clostridium perfringens
- Staphylococcus aureus (Correct answer)
- Hepatitis A
- Salmonella Typhi
Correct answer: Staphylococcus aureus
Staphylococcus aureus produces heat-stable toxins that typically cause illness within 1–6 hours of consuming contaminated food.
ServSafe Certification Foodborne Illness Prevention 2
Which pathogen is most commonly associated with undercooked poultry and cross-contamination in foodservice?